Servings: 6

Weight Watcher Smart Points: 22

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 tablespoons bourbon
  • 1/2 teaspoon cinnamon
  • 7 egg yolks
  • 1/4 teaspoon fresh grated nutmeg, plus more for garnish
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 2/3 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 3/4 cup whole milk


  1. Preheat oven to 325°F.In a saucepan over medium heat, combine cream, milk, syrup, and pumpkin – stir
  2. Bring to a simmer
  3. Once simmering, remove from heat.In a medium bowl, whisk to combine egg yolks, cinnamon, nutmeg, cloves, ginger, and salt
  4. Very slowly, in a small stream, pour the pumpkin mixture into the egg mixture while whisking.Place 6 4-ounce ramekins in a roasting pan or oven-safe dish with high sides
  5. Pour the pumpkin filling into each ramekin leaving a 1/2 inch space at the top
  6. Pour hot water into the roasting pan until the water reaches halfway up the ramekins
  7. Place the roasting pan on the middle rack in the oven and bake for 35 minutes or until the custard has set
  8. It will still have a jiggle to it
  9. Allow to cool at room temperature for 10 minutes then carefully remove the ramekins from the water bath
  10. Place in the refrigerator and allow to finish setting for at least 4 hours or overnight.Place whipped cream, bourbon, and maple syrup in a blender
  11. Blend for 40 to 60 seconds or until the cream thickens and does not fall off a spoon when held upside down
  12. Be careful not to over whip.When ready to serve, spoon a dollop of whipped cream onto each pot de crème and garnish with a pinch of nutmeg.

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